Kale and Artichoke Dip - 10.6g Carbs, 3.5g Fiber, 2g Sugar

From: www.tablespoon.com

Instead of spinach we're using Kale in this twist on the classic spinach and artichoke dip.

Prep Time: 10 min

Total Time: 45 min

Servings: 8

1 (14 oz can) Progresso artichokes, drained and chopped coarsely

4 oz cream cheese, softened

6 oz Yoplait Greek plain yogurt

1/2 cup shredded Parmesan cheese

1/2 cup shredded Mozzarella cheese

1 tsp garlic salt

6 oz kale, chopped (about 8-10 cups)

1 (5.5 oz pkg) Food Should Taste Good Multigrain tortilla chips

1. Preheat oven to 400 degrees.

2. In a large bowl combine the artichokes, cream cheese, yogurt, Parmesan cheese, 1/2 cup Mozzarella, garlic salt, and kale until completely mixed together.

3. Pour into a 1 1/2 quart dish or pie plate. Don't worry the kale with reduce down as it bakes. Cover and bake for 20 minutes. Stir and bake for an additional 10 minutes or until kale is cooked. Add the remaining 1/2 cup of Mozzarella cheese on top and bake uncovered for 5 minutes.

4. Serve with tortilla chips.

Nutrition From: www.caloriecount.about.com - Does not include chips!

Servings: 8

Serving Size: 128 g

Nutrition per Serving: 163 Calories, 86 Calories from Fat, 9.6g Total Fat, 6.1g Saturated Fat, 0g Trans Fat, 30mg Cholesterol, 286mg Sodium, 10.6g Total Carbs, 3.5g Dietary Fiber, 2g Sugars, 11g Protein

Vitamin A 73% - Vitamin C 53% - Calcium 29% - Iron 7%

Nutrition Grade: B+

Good points:

High in calcium

High in phosphorus

Very high in vitamin A

Very high in vitamin C

Bad points:

High in saturated fat

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